It took me a while to perfect this recipe for the ultimate chicken noodle soup. After a lot of trial and error, I finally got it right. Chicken noodle soup is one of those recipes everyone should have. I make enough so that we can eat it for two days. This recipe is good re-heated the next day, and, if stored properly, is good for up to a week.
Ultimate Chicken Noodle Soup
The best chicken noodle soup recipe.
Ingredients
- 2 Large Chicken Breasts
- 1 bag Egg Noodles
- 1 bunch Carrots chopped
- 1/2 onion (optional)
- 2 Bay leaves
- 3 Chicken bullion cubes
- 2 cups Chicken Bone Broth (Optional)
- 3 tbsp Basil
- 3 tbsp Parsley
- 2 tbsp Oregano
- 2 tbsp Ground Turmeric
- 3 tbsp Chives
- 1 tbsp Onion Powder
Instructions
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Fill up half of a large stock pot with water and boil.
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Once water is boiling, place 2 large chicken breasts in the water. Excess fat from the chicken breast will rise to the top of the pot. Using a spoon, scoop the excess fat from the top of the pot and toss in garbage. (It will clog your sink).
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Cut up carrots and once all excess fat is removed, add carrots to stockpot. (Also add chopped onion if desired).
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Reduce stove to medium heat. Add bullion cubes and all spices. Cover and let simmer for about 20 minutes.
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Remove chicken ONLY from stockpot, (carefully, using tongs), and, once cool enough, cut chicken into bite-sized pieces and return them to the stockpot. Cover again and let simmer for about 15-20 minutes, stirring frequently.
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Add Egg Noodles and cover for another 10-15 minutes on medium. Once noodles are soft, it's ready to serve. Enjoy!
Recipe Notes
Do not eat bay leaves.Â
This recipe makes great leftovers and, if stored properly, can last a week.Â
This recipe turns out amazing every time I make it. Let me know what you think in the comments 🙂 Hope you enjoy!
